Sesame leaves are also known as Perilla, Shiso, and Beafsteak plant. They are green with a tinge of purple (purple is a shade of green), and have ridged edges. Their flavor is quite like mint, but with slight nutty undertones. You can toss them into salads or add to stir-fries. We like to eat them like little dolmas (stuffed)- by stuffing different foods inside and rolling them up like a cigar. This recipe is with a fusion Asian Salmon Ceviche, but we also like rolling strawberries and cream up for a sweet treat as well.

For Salmon Ceviche Marinade:
1 8-ounce wild Alaskan salmon, skinned
Lemon and/or Lime juice to cover, about 3 fruits total
1 clove garlic, smashed
1 tablespoon miso
1 tablespoon olive oil or sesame oil – O Olive Oil Jalapeno Lime is perfect for this recipe

Mix together the lemon and lime juice, miso, and garlic in a non-reactive container.
Cube the salmon in small dice and add to the marinade. Let the salmon rest for 1-2 hours in the refrigerator.

To finish:
12-16 sesame leaves
2 tablespoons finely chopped scallion (white and pale green parts)
½ teaspoon finely minced Thai bird chile or chile Serrano
1 sprig of mint, finely chopped
Some cilantro leaves, finely chopped
1 tablespoon tahini
½ teaspoon sesame seeds

Place a dollop of the mixture on each leaf and wrap up, starting from narrow end. Secure by carefully pushing the pointy stem through the leaf.
Note: You can also spread a small amount of tahini on the leaf, then dollop with the salmon mixture, without mixing the tablespoon into the salmon ceviche preparation.

Makes 12-16 Sesame Cigars

These are as simple as can be. Dates stuffed with almond butter. The ultra-sweet dates are balanced by the thick almond butter, making it a great “movie” date.

x Medjool Dates
1 teaspoon almond butter per date

Get about 1-2 dates per person. Slice a thin slit down the side of the date, lengthwise. Gently open enough to pick out the pit. Use a small spoon to fill the dates with the almond butter. Simple and oh so delicious!

This recipe is inspired by the Pain Quotidien's Banana Nut and Seed Bowl, which they unfortunately do not serve anymore. This is a raw, vegan/vegetarian, healthy breakfast that makes you feel amazing. It is high in fiber and protein, as well as vitamins and minerals. See the *Suggestions following the recipe. This enough for 1 person, but can be easily doubled. You can also make a large amount of the dry ingredients and store for quick mornings.

All of the following must be raw:
1/2 cup pumpkin seeds **
1 teaspoon sesame seeds
1 teaspoon flax seeds
1 tablespoon chopped walnuts
Blueberries
Papaya*
Banana*
Almond Milk

Mix together the seeds and nuts. Thinly slice the banana and chop up the papaya and add to the bowl. Pour over some almond milk. Yum!

*Suggestions: Blueberries are a great addition to this dish. You can add other berries, sliced banana, chopped up papaya, mango- whatever seasonal fruit you can find. You can also add a variety of raw nuts and seeds: sunflower seeds, almonds, pine nuts, hazelnuts, etc.

** You can soak the pumpkin seeds over night to awaken their enzymes and make their protein more available. Simply place in a bowl and cover with ample water. The next day, drain them and add to the dish.

These healthy veggie burgers are made with sprouted pumpkin seeds. When raw pumpkin seeds are soaked for 6-24 hours, their enzymes “wake-up” and become active. Soaked seeds have more protein and minerals readily available for the body, and are easily digested. Pumpkin seeds are especially beneficial for men’s health. You can eat these burgers uncooked, but we like to throw them on the grill for 10 minutes.

1 cup pepitas (raw pumpkin seeds)
1 cup textured soy protein (TSP)
¾ cup boiling water
2 T olive oil
2 large portobello mushroom caps
1 ear of corn, shucked
¼ cup zucchini, finely chopped
2 T sundried tomato, finely chopped
1 tsp. ancho powder
1 tsp cumin powder
½ tsp smoked paprika
1 tsp. salt
2 T ground raw pepitas (not soaked), or breadcrumbs

Leave the pepitas to soak in a bowl covered with plenty of water overnight, or anywhere between 6-24 hours.
When you are ready, drain the seeds and press out the excess water.
In another bowl, pour the boiling water over the textured soy protein (TSP), and let sit for a few minutes to soak in.
Next, finely chop the portobello caps into very small dice. A good way of doing this is to cut them in half horizontally into two layers, and then dice them.
Cut the corn kernels off of the cob with a large knife.
Heat up the olive oil in a sauté pan and sweat the diced portobellos. You don’t want to sauté them, but just cook them softly through without getting any color.
Take the pan off the heat and let them cool.
While the veggies are cooling, grind up the drained pepitas in a food processor until they are fully ground and start to form a mass.
Mix together the ground pepitas, veggies, TSP, ancho, cumin, paprika, and salt until thoroughly combined.
Add enough ground pepitas or breadcrumbs until the mixture holds together.
Form into 3.5 oz (give or take) patties and let rest for at least 30 minutes before grilling.
Grill on both sides for about 5 minutes in very high heat (some of the burger will stick to the grill if it is not hot enough).

Makes 8 burgers